Výsledky vyhledávání - "Tai-Boong Uhm"

Characterization of Biogenic Amine-reducing Pediococcus pentosaceus Isolated from Traditionally Fermented Soybean Products

Autor: Young Sang Kim, Jun Heo, Myeong-Seon Ryu, HyeonHwa Oh, Tai-Boong Uhm, Do-Youn Jeong, SaeBom Jeon

Publikováno v: The Korean Journal of Microbiology. 50:319-326

Biogenic amines은 인체에서 생합성 되는 미량의 필수 생리물질로서 합성 분해의 대사과정을 통해 일정한 균형을 이루고 있다. 이들은 미생물에 의한 발효과정 중 흔히 생성되는데 amino acid decarb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d3aed77bd28331651fe48ea6f332cfa
https://doi.org/10.7845/kjm.2014.4056

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Characterization of Bacillus licheniformis SCK A08 with Antagonistic Property Against Bacillus cereus and Degrading Capacity of Biogenic Amines

Autor: Eon Sil Lee, Myeong Seon Ryu, Yong Sang Kim, Tai Boong Uhm, Sung Ho Cho, Do Yeon Jeong

Publikováno v: Journal of Food Hygiene and Safety. 29:40-46

We have screened Bacillus strains suitable for the fermentation of soybean products with respectto the control of Bacillus cereus and the reduction of biogenic amines. Of 26 isolates, a strain named as the SCK A08carried antimicrobial activity agains

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::03c26a4905e9c7769cd42ec8ba071c0f
https://doi.org/10.13103/jfhs.2014.29.1.040

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Isolation and Identification of Bacillus Strains with Antagonistic Properties against Film-forming Yeasts Overgrown in Low Salted Soybean Pastes

Autor: Do Yeon Jeong, Yong Sang Kim, SaeBom Jeon, Seung Wha Jo, Myeong-Seon Ryu, Tai-Boong Uhm

Publikováno v: The Korean Journal of Microbiology. 49:286-291

Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean`s low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19fa60c86f7feffa430333dd4282f89a
https://doi.org/10.7845/kjm.2013.3061

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Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products

Autor: Yong Sang Kim, Tai-Boong Uhm, Do-Yeon Jeong, Sung Ho Cho

Publikováno v: The Korean Journal of Microbiology. 48:220-224

In order to reduce harmful biogenic amines in the traditionally fermented soybean products, five isolates with biogenic amines-degrading property were obtained from 83 traditionally fermented soybean products. The strains were found to reduce biogeni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::348ed7c363235483b7c8a4e33652f841
https://doi.org/10.7845/kjm.2012.042

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Antimicrobial and Biogenic Amine-Degrading Activity of Bacillus licheniformis SCK B11 Isolated from Traditionally Fermented Red Pepper Paste

Autor: Sung Ho Cho, Yong Sang Kim, Tai-Boong Uhm, Jin-Oh Jeong, Do-Yeon Jeong

Publikováno v: The Korean Journal of Microbiology. 48:163-170

In order to inhibit the growth of pathogens and degrade biogenic amines during the fermentation of soybean products, an isolate with antimicrobial activity against pathogens and biogenic amine-degrading property was obtained from 83 traditionally fer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc45ecfc25e4b945b4fa6df73d02f15f
https://doi.org/10.7845/kjm.2012.48.2.163

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